These Milk Chocolate Toffee Cookies are chewy, sticky and rich. I don’t think I need to say anything more.
- 1 cup all-purpose flour (scooped and leveled)
- ½ teaspoon coarse salt
- ½ teaspoon baking soda
- 8 tablespoon unsalted butter (at room temperature)
- ⅓ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (at room temperature)
- ½ teaspoon vanilla extract
- 4 (1.4 oz) chocolate covered toffee bars (roughly chopped)
- 2 ounce milk chocolate (roughly chopped)
Place the oven racks in the top and center positions. Heat the oven to 350 degrees F.
Combine flour, baking soda and salt in a small bowl; whisk to combine.
In a separate large bowl use an electric mixer to blend butter and both sugars until creamy, about 3 minutes. Using a rubber spatula, add egg and vanilla until just combined. Fold in the flour mixture in 3 additions, scraping the sides of the bowl until just incorporated. Gently stir in the chopped toffee bits and chocolate chunks.
Line 2 or 3 rimmed baking sheets (depending on size) with silicon mats or parchment paper. Using a 1 ½‑inch scoop, drop 24 leveled balls of cookies dough onto the baking sheets, spaced at least 2‑inches apart. Bake, rotating the sheets midway, until the cookies are crisp at the edges but still soft in the center; about 12 minutes.
Let the cookies cool on the baking sheets about 5 minutes, then transfer them to wire racks to cool completely.